Antipasto Pasta Salad

"A delicious pasta, meat and cheese combination with a homemade dressing.
It serves a crowd and is great for a picnic."

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 35 Minutes

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Cook the pasta in a large pot of salted boiling water until al dente.
Drain, and cool under cold water. In a large bowl, combine the pasta,
salami, pepperoni, Asiago cheese, black olives, red bell pepper, green
bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and
refrigerate for at least one hour. To prepare the dressing, whisk
together the olive oil, balsamic vinegar, oregano, parsley, Parmesan
cheese, salt and pepper. Just before serving, pour dressing over the
salad, and mix well.

Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/